Binx’s Special Christmas Prime Rib
Our first Christmas together, my Sirs had a terrible argument over what to have for Christmas dinner. We were having guests, of course, our good friends that would soon become more like family.
They trusted me to cook the meal, and that placed a lot of pressure on me. Nathan, ever the doctor, wanted lean turkey, and Pappy loved ham.
I agonized over it until a solution came to me that I hoped would settle the debate and make everyone happy.
Did I make both? No. It was an option, of course, but the cook in my home when I was young and helped me to become interested in cooking told me a wise thing. The side dishes for one meal didn’t necessarily translate to another main dish. Ham was great with sweeter things, sweet and savory mixed perfectly, and Turkey had traditional, set sides like dressing and mashed potatoes. If I made both, I’d be making a ton of sides for the meal as a whole.
What I came up with was making something different altogether and making it so delicious that no one would miss what they’d hoped to have.
This is the recipe that brought my Sirs together, had all my friends eating until they dropped on the couches afterward, groaning with happiness.
 
Christmas Prime Rib
Topping for Prime Rib
Seven cloves roasted garlic (recipe to follow)
½ cup Horseradish
¼ cup stone ground mustard
½ teaspoon salt
3 tbs honey
¼ cup olive oil
Cut just enough of the top of a bulb of garlic to see the white cloves and place in a small roasting pan. Pour half of the olive oil over the bulb and cook for half an hour at 350 degrees Fahrenheit. Take out, pour rest of the oil over the bulb and continue to cook for an additional 10 minutes or until the garlics are cooked and soft. Don’t let it burn! Garlic is terribly bitter when burned.
When cooled enough to handle, squeeze the bulb until the garlics slide out into a bowl. With a fork, smash the garlic into a paste, add the salt and honey and mix well.
In the same bowl, add the horseradish and mustard and mix well.
Prime Rib
Depending on how big a crowd you’re cooking for will determine the size of the rib, the cooking time too.
Calculate the people and buy a roast that will give you a pound per person. I know that sounds like a lot, but it does cook down some.
If you’re serving other things, like at a party, using a buffet, half a pound a person or less could suffice.
Ready the rib for the roaster or oven by preheating oven to 500 degrees Fahrenheit. Place roast in the oven or roaster for 15 minutes on this temperature to get a nice brown over the entire roast. Lower temperature to 325 degrees Fahrenheit, then take out the roast, slather on the topping and cook depending on your preference for doneness.
10-12 mins per pound for rare
13-14 mins per pound for medium
14-15 mins per pound for well
I know it seems like a lot of garlic, but the top can be taken off the roast before slicing. It’s mostly for the flavor to leek through the meat and get every bit flavorful and delicious.
Let REST! Always let meat rest. For this, at least 20 minutes for the juices to redistribute and you won’t be letting it run all over your cutting board.
Now, for this, I make a big pan of homemade scalloped potatoes, rich with cream and butter. (This is the holidays, where we are allowed to indulge a bit, but I don’t recommend eating this way often!)
Stuffed mushrooms with bacon, asparagus, honey roasted carrots, cranberry and walnut long green beans and a thin au jus. Red wine such as cabernet sauvignon or a nice shiraz pair well with this meal. Also, mulled cider with cinnamon and for those not able to drink alcohol, surprisingly I’ve found a Shirley Temple goes well!
For dessert, a rhubarb and cherry tart or crème brulee tops off the perfect meal.
If there is a recipe you’d like me to include, let me know! And a VERY early Merry Christmas to all my new friends! 

​Hi everyone! I’m Roland Brady, architect, partner to Jace and Tango, and lover of all things design.
Recently, I was thrown into a huge project, helping to design an entire town, complete with suburbs. Of course, the town was much different than the outlying residential homes. The town is a replica of an old western town, complete with saloons and stagecoach.
The homes I built, however, were designed in the modern, minimalistic Scandi style.
This style, like the name, was taken from Scandinavian homes. Clean lines, natural building materials, form and function as the highest requirements. The beauty isn’t forgotten, but attained without taking from the rest.
I’ve studied the style for years, but I really stretched my wings on Carrillo Ranch. There, I made an entire community of them, so I got to test my skills to make each house similar, but its own house, separate from those around it.
Unable to show you my designs, because they are exclusive for the Carrillo Family, I will show you some of the designs that inspired me. I do not own the copyright to these homes, they are merely examples of the beautiful style that is Scandi.
Welcome to Scandi Design
First we'll look at the exteriors:

As you can see, the lines of these homes seem quite modern. A lot of architects that specialize in modern builds have reached back to the style to incorporate into their designs. 
Nature plays the biggest part in these homes. Natural woods, stone, lines that feel like they are part of the world around it and not fighting against it. 
Dark and light woods, enclosures that still give an open feel, big windows, all the ways to let the outside into the home itself. 
Simplicity is the crucial format of the Scandi home. It's the epitome of less is more. 
Next we'll look at interiors: 

As you can see, the same elements used for the exterior is brought into the home to make a seamless transition. 
Woods, open, airy rooms, light colors contrasted by dark elements make each part of every room special. 
Uncluttered, minimalist, but with a luxury feel to it makes the interior of Scandi home designs so special. 
This isn't the place for passing fads. These styles are classic and won't go out of style in a lifetime. A new pillow for the sofa or a fresh coat of paint will be all you'd need to update your space. Not only are the exterior designs some of my favorites, but the interior of these homes are as welcoming as your childhood home. 
Thank you for coming along on this journey to Scandinavia with me, even if it's not the country, and only a specially designed home. 

​Hello, everyone. I’m Dr. Brian Lauder, doctor of psychology, partner to two wonderful men and movie buff.
My mother, father and I shared a love of old movies. On snowy days at home, we’d sit in the family room with a fire crackling, watching them while eating popcorn and drinking hot apple cider. After, we’d have dinner and discuss them. Those were the most cherished memories of my childhood.
I still watch those old films, much to the dismay of my partners. They aren’t fans, but I think they exaggerate their hatred of them. Many a time I’ll glance over to see tears in their eyes or a triumphant smile when the hero wins the leading lady.
For the first movie I’ll share with you, I’ve chosen Rear Window. It’s got two of my favorite actors, Jimmy Stewart and Grace Kelly. Kelly, who became a real princess, was always one to me. Watching her, her true grace and beauty, gave me my first and only crush on a woman. She was the epitome of style and strength.
Jimmy Stewart, well, who doesn’t love him? That voice and tenacity in all his films make him a special presence in all lives.
To watch this movie, rent on Apple, Amazon Prime Video, YouTube, Fandango at Home or Google Play.
Now, for my review:
Maybe it’s the gay man in me, but Grace Kelly’s wardrobe in this movie is one of the best of any classic movie, in my humble opinion. It’s part of her character as well, as she is an editor for a fashion magazine and former model. Former, but not retired, as she wears the clothes she features in her magazine to all the fashionable places in New York City.
She’s in love with a photojournalist who travels to exotic places to take captivating pictures. Jimmy Stewart’s character is a globe-trotting adventurer, but who is presently stuck in his NYC apartment with a broken leg.
This is where our movie begins, Jimmy’s character complaining about his leg and how terribly bored he is, unable to go on any adventures.
He has a nurse that comes to help him bathe, dress and who also feeds him, and is involved so into his life that she gives the confirmed bachelor marital advice.
Thought to be a misogynist, condescending to his beautiful girlfriend, I think it’s insecurity that makes him tell her she’d never fit into his life. Her, traveling with him to places where there is no phone or fashion? Where the nights are cold and the days are sweltering hot? The socialite in the desert or high mountains?
She doesn’t care a bit, and I think he knows that she would be fine wherever they were together. Admitting that, however, would force him to admit how much he truly loves her.
In his boredom, he’s taken to staring out of his “rear window” at his neighbors across the courtyard. The dancer with her hourglass figure, constantly surrounded by men vying for her affections. The lovelorn lady that pretends to sup with men to quell her loneliness.
One couple, however, stands out to him. The man is a cranky thing, his wife a seeming invalid. One night, under mysterious circumstances, the woman disappears.
Gathering his nurse and girlfriend into the mystery, Jimmy’s character concocts a theory that the husband has killed his wife. At first, they don’t believe him, but the strong, brave Grace Kelly goes to investigate for herself while her loving boyfriend is unable to do a thing but watch from his wheelchair, binoculars at the ready!
The film has real suspense, mystery, a beautifully angst-ridden love story and dialogue that comes so organically from the two wonderful main actors as well as all the side characters. The picture was well done, the script excellent.
The ending will have you on the edge of your seat.
I won’t give away more than that, but rest assured, no matter the age of this film, it’s enjoyable. What would you do if stuck in your home, unable to leave and your only real entertainment was to watch your neighbors?
My beautiful submissives, Pez and Morgan introduced me to another movie along these lines called Disturbia. I watched it with my partners and their smug faces, and it was enjoyable enough, for a more modern approach to an old classic.
Still, the actors in it were no Jimmy and Grace. No fashion, no real chemistry, but like I said, it was enjoyable enough.
Do yourself a favor and watch Rear Window. I know you won’t be disappointed.
Trigger warning: Murder, mayhem and a little dog perishes. 

Living in Colorado, I've found recipes that are so wonderful, they really don't need changed. 
This is a staple of people in Colorado. September and October are spent with roasting green chili scenting the air and stomachs rumbling from the memories that smell brings. 
Cold autumn evenings, sitting around the table with the spicy chili and family is the greatest feeling. 
My Sirs love this, though Nathan's green chili preferences tend to be much hotter than Pappy's. who likes it on the mild side. This can be made as hot as you or your family desires. Chilis generally come in mild, medium and hot, and sometimes extra hot! Make what your family would enjoy, or mix and match to get the perfect heat level! 
Any chili peppers can be substituted, but be careful about the heat levels! 

3-4 lb pork roast, preferably bone-in
3 tablespoons Knorr Chicken Bouillon
½ cup flour
¼ cup cooking oil
One can diced tomatoes
5 cloves garlic, crushed
Salt and pepper to taste
1 ½ pounds of peeled, seeded and diced Hatch, Pueblo or Anaheim green chilis
Fill stew pot half full of water, add bouillon, crushed garlic, tomatoes.
Sear roast on all sides then add to stew pot and start to boil, then turn down and simmer 3-4 hours, or until meat falls off the bone.
Take roast from water and chop roughly. Start oil to heat in large skillet and add chopped meat, giving a good fry. Add flour and fry for another couple minutes, then take cups full of the water from the stew pot and add to skillet until you made a nice gravy and the flour is off the meat.
Add all back to stew pot and cook slow, stirring often. Add salt and pepper to taste.
Serve with cheese, onion and tortilla or without like a stew or thicken with more flour and pour on top of fresh burritos for a Colorado smothered burrito.

(This is Rain's recipe, but Binxie borrowed it ;) )

Hi everyone! I'm Binx, but my friends, like you, can call me Binxie!
I love to cook, especially for my friends and my two Sirs. 
Every so often, I come across a great recipe from a book, magazine or online. I take it as is and then add my special Binxie magic to it. I love adding to things, or taking out things my Sirs don't like. 
There is no limit to the cuisine I like to cook, but my Sirs are Mexican, Chinese (Nathan), and Irish, German (Pappy). For them, I like finding recipes that bring them back to their roots. I get such good love after...but that's for another day ;)
This first recipe I'm sharing with you is from Pappy's roots of Germany.  I made some changes to the OG recipe, but I did add the link below if you'd like to follow it exactly. 
As always, substitutions are important. Not all of us can find all the ingredients at the spur of the moment. If you have something you can use instead, do it! It might not taste exactly the same, but with some love thrown in, it will be a gourmet feast!
 

Duck (chicken is a fine substitute!)
Spaetzle is available bags or boxes of dry at some stores, or use your favorite pasta in a pinch!

Ingredients:

• 6 (12-ounce) bone-in, skin-on Moulard duck leg quarters, trimmed, or chicken leg quarters.
• 2 tablespoons salt, plus more to taste
• 2 teaspoons freshly ground black pepper
• 6 cups water
• 1 medium white onion, quartered
• 6 sprigs of thyme
• 3 garlic cloves, diced
• 1 fresh or dried bay leaf
• 1 tablespoon butter, softened
• 1 tablespoon all-purpose flour

Mushroom Ragout

• 2 pound fresh mushrooms to taste (cremini, oyster, portobello are all great for this recipe, but buttons work too!)
• 6 tablespoons extra-virgin olive oil, divided
• 1/2 cup finely chopped white onion, divided
• 2 teaspoons salt, divided, plus more to taste
• 1 teaspoon freshly ground pepper, divided, plus more to taste
• 2 cloves garlic, sliced ultra-thin
• 1/2 teaspoon thyme
• 1/2 cup (4 ounces) dry white wine, divided

1. Clean the mushrooms, separating each variety. Cut larger mushrooms into bite-size pieces, leaving smaller ones whole.
2. In a large skillet over high heat, add 3 tablespoons of olive oil. Once hot, add 1/2 the mushrooms and cook, stirring occasionally, until they turn golden brown and tender, which should take about 8 to 12 minutes.
3. Add 1/4 cup of onions and 1 clove of the garlic, 1/2 the thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Continue to cook, stirring constantly, until the onions are softened, about 45 seconds. Pour in 1/4 cup of white wine and cook, stirring often, until the liquid completely evaporates, approximately 1 minute. Transfer the mushroom mixture to a large bowl, leaving the skillet unwashed.
4. Repeat the same cooking process using the remaining 3 tablespoons of olive oil, remaining mushrooms, garlic, onions, salt, pepper, and white wine.
5. Once all mushrooms are cooked, combine them in a bowl. Season with additional salt and pepper to taste, if desired. Serve the mushroom ragout warm.

Spaetzle Recipe:
Ingredients:

• 3 1/2 cups all-purpose flour (about 14 7/8 ounces)
• 1/4 cup plus 2 1/4 teaspoons kosher salt, divided
• 1/2 teaspoon baking powder
• 1/8 teaspoon freshly grated nutmeg
• 4 large eggs
• 4 quarts plus 1 cup water, divided
• Extra-virgin olive oil, as needed
• 1 1/2 cups unsalted butter (12 ounces), plus more as needed

Directions:

1. In a large bowl, combine the flour, 2 1/4 teaspoons of salt, baking powder, and nutmeg. Create a well in the center of the dry ingredients.
2. In a separate medium bowl, whisk together the eggs and 1 cup of water. Pour this mixture into the well in the flour mixture.
3. Using a wooden spoon, gradually incorporate the flour mixture into the egg mixture. Stir vigorously until the dough becomes smooth, sticky, and stretchy, about 1 to 2 minutes. Cover the bowl and let the dough stand at room temperature for at least 20 minutes or up to 2 hours.
4. Meanwhile, bring the remaining 4 quarts of water and the remaining 1/4 cup of salt to a vigorous simmer in a large pot over medium heat. Prepare a large bowl filled with ice water and place a colander in it.
5. Uncover the dough. Slowly tilt the bowl of dough over the simmering water until the dough just rolls to the edge of the bowl. Using a sharp knife dipped in the simmering water, cut the dough into approximately 3-inch-long, 1/8-inch-thick ribbons as it reaches the bowl's edge. Let the ribbons gently drop into the water, ensuring smooth cuts by keeping the knife blade firmly against the edge of the bowl. Repeat until the surface of the water is mostly covered with dough pieces.
6. Allow the dough pieces to sink initially as they cook and then return to the surface. Once the cooked pieces float to the surface, continue cooking until they are firm and pale yellow, about 2 minutes and 30 seconds.
7. Using a slotted spoon or spider, transfer the cooked dough pieces to the colander in the ice water and let them cool for 2 minutes. Drain well and transfer to a rimmed baking sheet. Lightly drizzle with about 1 tablespoon of olive oil and toss to coat. Repeat the cooking and cooling process with the remaining dough and additional olive oil.
8. Preheat the oven to 250°F. Heat a large stainless steel skillet over medium-high heat. Add 3 tablespoons of butter and swirl until melted. Once the butter begins to brown, add about 2 cups of cooked dough pieces. Immediately toss to coat the dough pieces in butter and spread them into an even layer. Cook undisturbed until each piece forms a crust on the bottom and is golden brown, about 3 to 4 minutes. Shake the skillet to loosen the pieces and carefully use a spatula to flip them. Continue cooking, shaking the skillet occasionally, until the spaetzle is mostly golden brown and crisp, about 3 to 4 minutes.
9. Transfer the spaetzle to an ovenproof serving platter and keep warm in the preheated oven. Repeat with the remaining butter and cooked dough pieces. Serve immediately.
   
   

Whole Recipe Directions:

1. Season duck legs evenly with salt and pepper. Arrange them skin side up on a wire rack set inside a baking sheet. Refrigerate, uncovered, for 8 hours.
2. Preheat your oven to 275°F. Heat a large Dutch oven over medium-low heat. Add 3 duck legs, skin side down, and cook until deeply golden brown, rendering the duck fat, about 25 minutes. Transfer the legs to a baking sheet. Repeat the process with the remaining duck legs, reserving the fat. Chill the rendered fat until needed.
3. Return all duck legs to the Dutch oven and add water, onion, thyme, garlic, and bay leaf. Bring to a boil over medium-high heat. Cover the Dutch oven and transfer it to the preheated oven. Roast until the duck is just fork-tender and fully cooked, about 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and let it cool, uncovered, for 1 hour at room temperature.
4. Transfer the duck legs to a baking sheet, tent with aluminum foil, and set aside. Strain the braising liquid through a fine wire-mesh strainer into a heatproof bowl; discard solids. Skim and discard the fat from the liquid and return it to the Dutch oven. Bring to a boil over medium-high heat, then reduce to medium-low and cook until reduced to about 2 cups, approximately 40 minutes.
5. In a small bowl, stir together softened butter and flour until smooth. Gradually add this mixture to the reduced braising liquid, whisking constantly until fully incorporated. Cook over medium-low heat, whisking occasionally, until the raw flour taste is cooked out, about 3 minutes. Season with salt and pepper to taste and keep the sauce warm over low heat until ready to serve.
6. Heat reserved duck fat in a large nonstick skillet over medium heat. Place 3 duck legs, skin side down, in the skillet and cook until the skin is golden brown and crispy, about 3 to 4 minutes. Flip and cook until just heated through, about 1 to 2 minutes. Transfer to a plate. Repeat the process with the remaining duck legs. Reserve any remaining duck fat for future use.
7. Arrange spaetzle, mushroom ragout, and duck legs on a platter and serve with the braising sauce.

Make Ahead: Duck legs can be braised, cooled, and chilled overnight in the braising liquid. Discard any solidified fat and reheat the duck slowly on the stove before continuing with the recipe.

Binx (me) looked up a few recipes for this dish and added his own flavor to it. For the original recipe, go to: https://www.duckchar.com/blog/2024/4/13/german-inspired-braised-duck-legs-recipe-with-spaetzle-and-mushroom-ragout

Note from Rain: I've made this several times, and adding garlic to the actual ragout made this over the top for me. Shallots are fine, but onions you already have is just as tasty. Not to mention, most stores that we frequent don't have duck or the original mushrooms called for in the recipe. What Binx does, as do I and most cooks I know, add their own flare and flavor to recipes. Try chicken and button mushrooms for a less expensive and just as good dinner!